Table 4. Porosity and shear force of semi-dried restructured sausages with different water addition levels

Treatment1) Porosity (%) Shear force (kg)
WAL0 5.97±1.45e 8.49±0.52a
WAL10 9.22±2.72e 8.39±0.75a
WAL20 15.35±3.38d 7.11±1.04b
WAL30 22.61±3.30c 6.57±1.10b
WAL40 29.90±2.09b 4.26±0.67c
WAL50 33.69±3.43a 4.69±0.43c
Data are presented as mean±SD.
WAL0, 100% pork; WAL10, 90% pork/10% water; WAL20, 80% pork/20% water; WAL30, 70% pork/30% water; WAL40, 60% pork/40% water; WAL50, 50% pork/50% water of semi-dried restructured sausage.
Different superscript letters represent significant differences (p<0.05).